Cinnamon Frosted Zucchini Bars

My garden is amazing this year. Some years are always better than others. This is a good year. Especially for my zucchini. I am going to have to get creative to find some good uses, but this recipe is an old standby. It came from a friend at our previous church, and with just slight alterations, it is perfect!

Plus, it has two cups of zucchini so it’s healthy. I like to bake this on my jelly roll pan (large cookie sheet with sides). That way it’s nice and thin. Spread on a real thin layer of cinnamon frosting and it’s perfect for breakfast with a cup of coffee, or as dessert.

37 comments on “Cinnamon Frosted Zucchini Bars”

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

I wish I had seen these before. I just went through the last of my zucchinni to make a Zucchini Frittata – I am thinking these would have been better to sooth my never ending sweet tooth. Thanks for linking to Fat Camp Friday, enjoy your weekend and see you next time! http://bit.ly/mTxy7l

I love to bake in my jelly roll pan. Somehow I justify that the thinner the cake square, the more I can eat. These look delicious. Zucchini is so good with cinnamon. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

I love zucchini desserts and can’t wait to give this a try…especially since I discovered that my daughter accidentally grabbed us a bag of zucchinis instead of cucumbers at the grocery store the other day!

I made these last week and they are great! Even my kids can’t get enough. How long do they stay good in the fridge? Shall I assume just a week? I made the frosting and stored in a mason jar, I’m assuming that would stay good for a week as well?

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